Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Water |
| 2 cups | White vinegar |
| ½ cup | Butter or margarine |
| ½ cup | Sugar |
| ¼ cup | Worcestershire sauce |
| ¼ cup | Catsup |
| 2 drops | Hot sauce |
| 1 large | Purple onion; chopped |
| 6 \N | Stalks celery; chopped |
| 1 \N | Lemon; thinly 8liced |
| 1 \N | Bay leaf |
| 1 tablespoon | Salt |
| 2 tablespoons | Ground red pepper |
| 2 tablespoons | Celery seeds |
| 1 teaspoon | Garlic salt |
| 1 teaspoon | Dry mustard |
| 1 teaspoon | Pepper |
Combine all ingredients in a Dutch oven, stirring well; bring to a boil.
Reduce heat, and simmer sauce, uncovered, 30 minutes, stirring occasionally. Remove and discard bay leaf. Use sauce for basting, or serve with beef, pork, or chicken.
Makes about 7 cups. Scanned & Proofed by Gene Johnston (ejohnston@...)
Recipe by: Meco Barbecue & Smoker Cookbook Posted to MC-Recipe Digest V1 #893 by "Eugene Johnston" <ejohnston@...> on Nov 09, 1997